Cuban Navy Bean Soup Recipe

Name: Cuban Navy Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup navy beans, soaked; 2 1/2 quarts water; 1 bay leaf; 1/4 cup olive oil; 2 cloves garlic, chopped; 1 medium onion, chopped; 2 cups tomatoes, chopped; 1 medium potato, diced; saffron thread; salt and pepper; 1/2 teaspoon cumin; 1 cup cabbage, shredded; 1 cup butternut squash, diced; 2 tablespoons fresh parsley, chopped

Servings: persons

1 cup navy beans, soaked
2 1/2 quarts water
1 bay leaf
1/4 cup olive oil
2 cloves garlic, chopped
1 medium onion, chopped
2 cups tomatoes, chopped
1 medium potato, diced
saffron thread
salt and pepper
1/2 teaspoon cumin
1 cup cabbage, shredded
1 cup butternut squash, diced
2 tablespoons fresh parsley, chopped

1
Drain beans, combine with water& bay leaf& simmer 1 to 1 1/2 hours.
2
Add additional water if necessary.
3
In a skillet, heat olive oil& cook garlic& onions 6 minutes.
4
Add tomatoes& cook for 10 minutes.
5
When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage& squash& cook for another 30 minutes.
6
Add more water and stir as necessary.
7
Serve garnished with parsley.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup navy beans, soaked, 2 1/2 quarts water, 1 bay leaf, 1/4 cup olive oil, and more.

Yes, Cuban Navy Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Navy Bean Soup

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